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Double Cream Silivri!

Turkey’s Yogurts

Artun Ünsal

Yapı Kredi Yayınları Sanat

  • Açıklama
  • Yorumlar
  • Detaylar
  • Silivri fire yogurt, Kanlıca yogurt, Trabzon külek yogurt, Bolu keş, Kilis Yörük yogurt, Tatar pine cone yogurt, Denizli scorched yogurt, Burdur sack yogurt, Beşikdüzü yoğurt kesmesi, Sivas peskütan, Kars creamy kurut, Hatay salt yogurt, Gesi dorak yogurt, Muğla kırktokmak...

    Double Cream Silivri! – Turkey’s Yogurts charts the journey and evolution of Turkey’s national food from antiquity through to modern times: yoğurt is made and consumed the length and breadth of the land from Edirne to Batman, Eskişehir and Gaziantep; at times an accompaniment enhancing a dish, at others, a medication curing illnesses, a soup filling stomachs or a cool, refreshing drink.

    Artun Ünsal and photographer Cemal Emden have travelled across Turkey to observe and photograph how these yogurts are made in many cities, towns and villages. Couple Emden’s wonderful photographs with Ünsal’s distinctive, cordial account of facts, stories and quoted memories, the result of a vast research into hundreds of sources, and Double Cream Silivri! – Turkey’s Yogurts greets us as a book deserving the pride of place in any bibliophile’s bookcase, and not only those of yogurt lovers, food enthusiasts or cultural historians.

  • Özellikler

    Basım Tarihi : Ocak 2022
    Basım Yeri : Türkiye
    Basim Dili : İngilizce
    Boyutlar : 22.5 x 28.1 cm
    Cilt Durumu : Ciltli
    Kağıt Tipi : Kuşe
    Sayfa Sayısı : 392
    Barkod : 9789750851742

    Katkıda Bulunanlar

    Çevirmen Adı
    Feyza Howell

    Editor Adi
    Darmin Hadzibegoviç

    Resimleyen Adı
    Cemal Emden

    Yazar Adı
    Artun Ünsal

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